I made cinnamon rolls using the Bon Appetit recipe which uses the Tangzhong method.
The dough was luxurious! So fluffy!
What are some other recipes that use tangzhong. Not specific recipes but types?
I love this method and want to add it as a tool. I just got an Ankarsrum mixer and about to unbox a Salzburg grain mill.
Tangzhong can be used in all kinds of bread recipes. I'd advise you to check out Seraphine Lishe's podcast as to why the 1:5 ratio is not ideal. Here. She uses both yudane (she uses the terms yudane/tangzhong interchangeably) and poolish in many bread recipes where you wouldn't think they'd make a difference. Her bakes are terrific.
Tangzhong can be used in other things like pancakes, dumplings and even cookies. You can do a chatbot search on where it might be useful.
I have an icing recipe here that uses a boiled milk/flour paste as the base for the frosting. Not really tangzhong, I guess, but it's cooked the same (much thicker, though). This icing is very, very creamy, but not sweet.
If it isn’t thin enough there will be dumplings all through the dough. It has to be thin and not so cooled that it’s congealed or dumplings again. I’ve given up any thing but a scald with plenty of liquid and use the mixture while warm but never hot. This is just my experience after many tries. 🙏
I personally just like making a simple milk bread with it. I haven't found anything else that highlights the lightness as well.